Biodegradable film based on lemon peel powder containing xanthan gum and TiO2–Ag nanoparticles: Investigation of physicochemical and antibacterial properties

Meydanju, Nafise; Pirsa, Sajad; Farzi, Jafar

doi:10.1016/j.polymertesting.2021.107445

Cited by 68 publications

(26 citation statements)

References 36 publications

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“…The mucilages dissolve in contact with water and produce a viscous substance, such as gelatin, which becomes bulky. Mucilages have anti‐inflammatory, moisturizing, emollient, adhesion, and blowing properties (Daei et al, 2022; Meydanju et al, 2022; Pirsa et al, 2018a; Pirsa et al, 2018b). Mucilages and gums are used in the food industry in the preparation of biodegradable films, smart packaging, pharmaceutical gels, food coatings, encapsulation of bioactive substances, and fat substitutes in food formulations (Asadzadeh & Pirsa, 2020; Daei et al, 2022; El‐Sayed et al, 2014; Pirsa et al, 2020; Sani et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Extraction of flaxseed and Plantago Psyllium mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies

Mohtarami

Rashidi

Pirsa

2022

Food Processing Preservation

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The purpose of this study was to extract flaxseed mucilage (FM) and Plantago Psyllium mucilage (PM) and to investigate the rheological properties and the substitutability of FM and PM instead of butter in the production of low‐calorie cookies. Therefore, the D‐optimal design was evaluated to investigate the effect of FM and PM replacement at 0%–60% levels on the physicochemical, textural, and sensory properties of the cookie. The results of rheological properties indicated pseudoplastic behavior of FM, PM, and butter. Also, according to the results, PM was stronger than FM and maintained its structure more during rheological tests. The results showed that by increasing the replacement of FM and PM, the moisture content and water activity of the samples increased significantly (p < 0.05) whereas no noticeable changes were observed at 6 and 10 days after cooking (p > 0.05). Antioxidant capacity increased with increased FM replacement. Also, a* increased significantly with increased PM replacement percentage. The firmness and penetration energy of cookies decreased while L* increased with increased replacement of FM and PM. Overall acceptance of sensory evaluation also increased with the replacement of FM and PM. Hence the highest sensory score was related to samples with 30% FM together with 30% PM. A comparison between optimal and control samples showed that the amount of protein, fat, and peroxide in the control sample was higher than in the optimized cookies. In general, replacing butter with FM and PM in the cookie formulation to produce new products with low‐calorie content is possible and it is easy to reduce the relatively high amount of fat in the cookie composition without significant decreases in the product quality. Practical applications Today, the tendency to use low‐fat foods is very strong among consumers. Consumers are significantly concerned about the health risks of a high‐fat diet and are trying to reduce the amount of fat in their diet. Flaxseed mucilage (FM) and Plantago Psyllium mucilage (PM) have the capacity to hydrate, develop viscosity, and maintain freshness, particularly in bakery products. In this study, FM and PM were extracted and were used as fat substitutes in the preparation of low‐calorie cookies. The physicochemical, textural, and sensory properties of the cookie were studied. According to the results, well‐acceptable low‐calorie and low‐fat cookies could be prepared by substituting 20% FM +20% PM instead of 40% butter in terms of physicochemical properties and sensory evaluation.

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Section: Introductionmentioning

confidence: 99%

Extraction of flaxseed and Plantago Psyllium mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies

Mohtarami

Rashidi

Pirsa

2022

Food Processing Preservation

Self Cite

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“…In this study, E value for the 0.2NT film was in the order of the one reported for films prepared from solution of sweet potato starch and lemon waste pectin reinforced with 0.5 wt% of spherical nanoparticles of TiO 2 (305.4 ± 2 MPa), [3] or sour lemon peel powder and xanthan gum reinforced with 0.05 wt% TiO 2 (100 ± 0 MPa). [25] Being able to obtain the same tensile properties with a simpler system represents an advantage from the formulation point of view. A combination of the gelation step added to preparation protocol and the change of nanoreinforcement geometry (tubular geometry) allowed obtained films with excellent tensile behavior.…”

Section: Tensile Propertiesmentioning

confidence: 99%

Effects of the geometry of reinforcement on physical properties of sodium caseinate/TiO₂ nanocomposite films for applications in food packaging

et al. 2023

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Plastic materials for food packaging are being replaced by biodegradable films based on biopolymers due to the adverse effects they have had on animal life and the environment. In this study, nanocomposite films containing 2.5 wt% sodium caseinate and 2 wt% glycerol were reinforced with 0.1 or 0.2 wt% nano TiO2 prepared in two forms: spheres (P25) and tubes. The effects of nanoreinforcement geometry on mechanical, tensile, barrier, thermogravimetric, and optical properties, and distribution of nanoparticles were described. The interactions among film components were analyzed by Fourier transform infrared spectroscopy (FTIR). Addition of nanotubes significantly increased E' (341 wt%) and E" (395 wt%) moduli, the Young modulus E (660 wt%), the residual mass at 500°C (38 wt%), and color change (6.78) compared to control film. The compositional mapping studies showed that P25 nanoparticles were homogeneously distributed between the surfaces of the film while nanotubes were found on the bottom surface. The changes in position of the FTIR spectra signals as compared to pure protein signals indicated strong matrix/reinforcement interactions. In addition, the changes in intensity in 1100, 1033, and 1638 cm−1 FTIR signals suggested formation of a protein/Tween 20 ester. The geometry of reinforcement was highly relevant regarding physical properties, showing nanotubes as being very successful for enhancing tensile properties.

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Section: Introductionmentioning

confidence: 99%

“…Meydanju et al. [ 7 ] used lemon peel waste to prepare a biodegradable film with xanthan gum and TiO 2 –Ag nanoparticles. The authors reported that with the addition of gum and nanoparticles, there was a slight increase in antioxidant properties and a significant increase in antimicrobial activity against Escherichia coli and Staphylococcus aureus .…”

Section: Introductionmentioning

confidence: 99%

“…The use of agricultural waste in the preparation of packaging polymers is a new and significant solution that can greatly benefit the polymer and packaging industries, and play a very important role in reducing environmental pollution. [7] Several studies on the development of methodologies for the reuse of residues recommend using resources with high bioavailability in the environment that are inexpensive, such as yerba mate, [8] tobacco, [9] and textile [10] residues. Meydanju et al [7] used lemon peel waste to prepare a biodegradable film with xanthan gum and TiO 2 -Ag nanoparticles.…”

Section: Introductionmentioning

confidence: 99%

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Fungicidal Potential of Polymeric Hydrogels Based on Carboxymethylcellulose and Yerba Mate Residues with the Incorporation of Garlic Oil

et al. 2022

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In the present study, hydrogels are developed from carboxymethylcellulose, with the addition of cellulose nanofibers (CNFs) obtained from yerba mate stick residues and garlic oil. CNFs are obtained via physical (steam explosion), chemical (bleaching), and mechanical (ultrafine friction milling) processes. Garlic oil is encapsulated into sodium alginate for the evaluation of fungicidal potential. The samples are assessed for characteristics such as water absorption capacity (swelling) and inhibitory activity against Fusarium sp. FUS147 in vitro by Fourier-transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). TGA and FTIR spectra confirm the cross-linking mechanism for citric acid in sodium carboxymethylcellulose (CMC) in the hydrogel formation. The incorporation of CNFs, sodium alginate, and garlic oil reduces the temperature at the beginning of thermal degradation, to 47, 38, and 31 °C, respectively, in relation to a hydrogel sample with only carboxymethylcellulose (HC). The swelling analysis reveals an increase of 57% for a sample with CNF, and 42% for a sample with incorporation of garlic oil encapsulated in alginate, in relation to the HC sample. The sample with encapsulated garlic oil shows a high degree of swelling with broad antifungal activity against the Fusarium sp. FUS147, showing great potential for use in agriculture.

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Biodegradable film based on lemon peel powder containing xanthan gum and TiO2–Ag nanoparticles: Investigation of physicochemical and antibacterial properties

Cited by 68 publications

References 36 publications

Extraction of flaxseed and Plantago Psyllium mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies

Extraction of flaxseed and Plantago Psyllium mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies

Effects of the geometry of reinforcement on physical properties of sodium caseinate/TiO₂ nanocomposite films for applications in food packaging

Fungicidal Potential of Polymeric Hydrogels Based on Carboxymethylcellulose and Yerba Mate Residues with the Incorporation of Garlic Oil

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Biodegradable film based on lemon peel powder containing xanthan gum and TiO2–Ag nanoparticles: Investigation of physicochemical and antibacterial properties

Cited by 68 publications

References 36 publications

Extraction of flaxseed and Plantago Psyllium mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies

Extraction of flaxseed and Plantago Psyllium mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies

Effects of the geometry of reinforcement on physical properties of sodium caseinate/TiO2 nanocomposite films for applications in food packaging

Fungicidal Potential of Polymeric Hydrogels Based on Carboxymethylcellulose and Yerba Mate Residues with the Incorporation of Garlic Oil

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Effects of the geometry of reinforcement on physical properties of sodium caseinate/TiO₂ nanocomposite films for applications in food packaging